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Squid Barbecued Recipe | The Smelly Alley Fish

Barbecued squid with red pepper and herbs

One cleaned prepared fresh squid with its tentacles will serve two, or more if itís to be a starter rather than a main dish.

  • A cleaned whole fresh squid with tentacles 500g
  • Salt and freshly ground black pepper
  • A few tablespoons of olive oil
  • Juice of 2 lemons
  • A red pepper, thinly sliced. This can be a sweet pepper or a chilli pepper or both, depending on your taste
  • Couple of tablespoons of chopped coriander, thyme, basil or parsley, not too finely chopped
  • A few spring onions thinly sliced, including some of the green part

Mix everything except the squid to make a marinade.

Rinse the squid. Put the tentacles into the marinade. Cut open the tubular body so that itís flat, then score it lightly, donít cut right through. A crisscross pattern looks good when itís cooked.

Put the pieces into the marinade with the tentacles. Cover and leave for at least an hour or overnight.

When the barbecue is ready, cook the squid for 2-3 minutes on each side until opaque and just cooked. Serve at once with any left-over marinade poured over. Donít cook for too long as squid is tough when over- cooked.

If itís raining, cooked the squid on the stove on a griddle or under the grill. The squid can also be cut up into small pieces and served as a starter, hot or warm.

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